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Autumn Crockpot Veggie Delight

Autumn Crockpot Veggie Delight: Cozy, Hearty, and Healthy!

Enjoy this Autumn Crockpot Veggie Delight, a wholesome, hearty stew packed with seasonal flavors, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 cups Sweet Potatoes Provide natural sweetness and creamy texture; substitute with carrots for a different flavor profile.
  • 2 cups Carrots Add subtle sweetness and vibrant color; use parsnips for a spicier touch.
  • 1 cup Celery Contributes crunch and hydration; swap with bok choy for a milder flavor.
  • 1 medium Onion Builds savory depth; can be replaced with shallots for a sweeter taste.
  • 3 cloves Garlic Enhances flavor with aromatic qualities; consider garlic powder if fresh is unavailable.
  • 1 cup Zucchini Low-calorie and high in vitamin C; could be replaced with eggplant for a richer texture.
  • 1 cup Red Bell Pepper Offers sweetness and vibrant color; substitute with yellow or green peppers.
  • 2 cups Butternut Squash Adds creaminess and natural sweetness; use acorn squash for a different flavor.
  • 1 can Chickpeas Provides plant-based protein and fiber; lentils can be used for a similar texture.
  • 4 cups Vegetable Broth Forms the base of the stew; use homemade or low-sodium for a healthier option.
  • 1 can Diced Tomatoes Adds acidity and moisture; replace with tomato sauce for a smoother texture.
For Seasoning
  • 1 teaspoon Dried Thyme Imparts earthy flavor; substitute with rosemary for a piney note.
  • 1 teaspoon Smoked Paprika Adds smokiness and warmth; use regular paprika if preferred.
  • 1 teaspoon Ground Cumin Provides warmth and depth; omit for a milder flavor.
  • to taste Salt Basic seasonings for flavor enhancement; use sea salt for a more robust taste.
  • to taste Pepper Basic seasonings for flavor enhancement; use sea salt for a more robust taste.
For the Finish
  • 2 cups Fresh Spinach or Kale Adds nutrition and color just before serving; Swiss chard works as a good alternative.
  • 2 tablespoons Olive Oil Used for sautéing aromatics; any cooking oil can be used in its place.
  • 1 tablespoon Fresh Parsley Optional garnish for freshness; chives can be used as a substitute.

Equipment

  • Crockpot
  • skillet

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Vegetables. Begin by peeling and chopping your sweet potatoes, carrots, celery, and other vegetables into uniform bite-sized pieces.
  2. Step 2: Sauté the Aromatics. Heat olive oil in a skillet and sauté onions until translucent, then add garlic.
  3. Step 3: Layer the Vegetables. Layer chopped sweet potatoes and butternut squash in the crockpot, followed by remaining vegetables.
  4. Step 4: Add the Protein and Liquids. Sprinkle chickpeas, pour in broth and tomatoes, and stir in seasonings.
  5. Step 5: Slow Cook the Mixture. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Step 6: Add Leafy Greens. Stir in spinach or kale in the last 30 minutes of cooking.
  7. Step 7: Serve and Garnish. Ladle into bowls and garnish with olive oil and parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 7gVitamin A: 300IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Ensure all vegetables are cut into similar sizes for even cooking and customize with seasonal favorites. Store leftovers in airtight containers for up to 5 days.

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